25 Fruity, Sweet, and Creamy Desserts to Make This Summer

By Rochelle Bilow

Dessert just tastes better in the summertime. With ripe berries, juicy watermelon, fruit pies, and ice cream leading the way, we’re suddenly feeling very hungry. Eat ‘em all—before they melt!

Raspberry-Peach Bellini Ice Pops

Prosecco adds a little bit of a kick to these fruity pops. Avoid the urge to add any more than the recipe calls for—too much alcohol and the pops won’t freeze solid. (You can always just sip a glass on the side). Photo: Alex Lau

Mixed Berry Cobbler

Using cornstarch in the filling helps it thicken. Photo: Hirsheimer Hamilton

Coconut and Cream Float

Pour in the soda slowly, allowing it to cascade over the ice cream, then top off until the glass is full. Photo: Ted Cavanaugh

Plum-Thyme Cut-Out Pie

Summertime is high-time for plums! Make sure to isolate your cut-outs toward the center of the top crust. If they’re too close to the edge, the pie juices will bubble up and prevent the edges from browning. Photo: Christopher Testani

Apricot Rice Pudding Pops

Flavored with coconut milk, vanilla, and ginger, these pops pack a punch. Photo:  Ditte Isager

Blueberry-Drop Biscuit Cobbler

Free-form biscuits make this easy for beginning bakers. Photo: Romulo Yanes

Ice Cream Sandwiches

Nothing says “summer” like a drippy, messy  ice cream sandwich. This recipe calls for baking one giant cookie, which is just awesome. Photo: Marcus Nilsson

Blueberry-Lemon Hand Pies

It may not seem like very much filling, but these handheld pastries deliver the perfect filling-to-crust ratio (and if you overstuff the dough, they’ll be impossible to seal). Photo: Alex Lau

Yogurt Pie with Grape and Black-Pepper Compote

Fresh black grapes (like Concords) make this a summertime treat. We tried all kinds of gingersnaps to make this easy crust. Our favorite? Anna’s Ginger Thins. Photo: Chris Court

Skillet Peach Cobbler

Bake this in a cast-iron for a perfectly golden crust. Photo: Ditte Isager

Raspberry-Melon Paletas

Cantaloupe makes up the base for these paletas—raspberry and lime add the flavor and color. Photo: Christopher Testani 

Sour Cherry Pie

Adding almond flour to the pastry dough makes for a super-tender, toasty-looking crust. Photo: Gentl & Hyers

Watermelon Soda Float

Lime juice gives this a pleasant tartness. Photo: Romulo Yanes

Summer Fruit Crisp

Master the wondrously light, streusel-like topping of this bubbly baked crisp. As for the filling, you can use any combination of berries and stone fruit you have on hand. Photo: Peden + Munk

Berries and Cream

When the berries are ripe, they don’t need much fanfare. Photo: Michael Graydon + Nikole Herriott

Plum and Mascarpone Pie

Use plums that hold their shape when cooked, such as black or red (avoid soft-fleshed Santa Rosas). If you prefer a taller pie, use all 5 pounds of fruit. Photo: Ditte Isager

Summer Berry Pudding

Brioche or challah bread gets drenched in sweet berry sauce. Photo: Romulo Yanes

Goat Cheese Cake with Mixed Berries

This tangy, crustless cheesecake feels light and airy thanks to the addition of beaten egg whites. Photo: Matt Duckor

Peach–Cherry Lambic Charlotte

Sweet peaches are a perfect foil for tart summer cherries. Photo: Matt Duckor

Macerated Berries with Vanilla Cream

Prepare the berries an hour or two before serving; the flavors get better as they sit. Photo: Hirsheimer Hamilton

Peach and Fizzy Grapefruit Float

In case of sunshine and happiness, make this colorful ice cream float! Spiking it with some booze makes it even tastier (just saying). Photo: Ted Cavanaugh

Blackberry Buttermilk Cake

Use fine cake flour for an airy and light texture. Photo: Hirsheimer Hamilton

Peaches in Lillet

Lillet, a fruity, easy-drinking fortified wine, is a staple in our summer pantry. It makes a great aperitif and dessert. Photo: Cedric Angeles

Mixed Berry Gazpacho with Basil

The secret ingredient? A drizzle of olive oil, just before serving. Photo: Ditte Isager

Stone Fruit Lattice Pie

Plums, nectarines, and peaches—they’re all here under this buttery, sweet pie crust. Photo: John Kernick